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Trigger
 
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Mmmmmmmm........Spili.......
Keep'em tight and keep'em wet!
CJF
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Ruby Red Lip
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| place the spam on a cedar plank sorta of like you would use to smoke a salmon filet bake it in the oven for 1 1/2 hours at 325 degrees , take it out scrape the spam into the garbage can and then eat the board.
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Sailfish
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CJF (12/30/2008)
Mmmmmmmm........Spili....... We have the perfect weather for some "Spili!" Maybe we should start working out a date for the Spamfest soon!, we'll all be too busy in a month or two.
"Fish Like You're Hungry!""Eat More Fish!" 
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Trigger
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Shiznik (1/14/2009)
CJF (12/30/2008)
Mmmmmmmm........Spili....... We have the perfect weather for some "Spili!" Maybe we should start working out a date for the Spamfest soon!, we'll all be too busy in a month or two. I'm thinkin of loading the crockpot tonight with some spili before i go to bed. I'm down for spamfest. where is it gonna be? i live in gulf shores. where are you at?
Keep'em tight and keep'em wet!
CJF
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Sailfish
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Looking forward to hearing how the "Spili" turned out! Bet it'd be good with this weather we are having.
"Fish Like You're Hungry!""Eat More Fish!"
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Cigar Minnow
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| Slice spam to about 1/2 inch thick. In a cast iron skillet pour roughly 3 cups of Port wine (not that gawdawful tawny stuff), and add a couple tablespoons of salad mustard, and a couple tablespoons (heaping) of dark brown sugar. Heat on hi, stirring until the mustard and sugar are dissolved. Lay in the spam slices and let the stuff cook, turning the spam every few minutes or so, until the wine mixture has taken on the consistancy of used motor oil. Serve the spam on tip of rice, and pour remaining wine mixture over the top.
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Trigger
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wajdi (4/24/2009)
Slice spam to about 1/2 inch thick. In a cast iron skillet pour roughly 3 cups of Port wine (not that gawdawful tawny stuff), and add a couple tablespoons of salad mustard, and a couple tablespoons (heaping) of dark brown sugar. Heat on hi, stirring until the mustard and sugar are dissolved. Lay in the spam slices and let the stuff cook, turning the spam every few minutes or so, until the wine mixture has taken on the consistancy of used motor oil. Serve the spam on tip of rice, and pour remaining wine mixture over the top.Now that sounds like some Iron Chef type shit there!
Keep'em tight and keep'em wet!
CJF
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Sailfish
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| Okay guys, "JUST IN"!: Turkey Spam -- 12ct -- $35.88 a case Spam (reg) -- 12ct -- $35.88 a case Anyone been thinking of when we might be having the SPAMFEST this year? I know all of you are getting hungry just reading this,
"Fish Like You're Hungry!""Eat More Fish!"
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Trigger
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| I was thinkin of spamfest the other day. I think we need to call it SPAMAPALOOZA. I vote for sometime this fall when the weather cools a bit.
Keep'em tight and keep'em wet!
CJF
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Sailfish
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My vote is in! Sounds like a perfect time! Tom, calling Tom, where are you Tom, come in Tom ...... we need confirmation ..... lol!
"Fish Like You're Hungry!""Eat More Fish!"
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Trigger
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"Spamaroo"
Keep'em tight and keep'em wet!
CJF
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Sailfish
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| I am all for any name you choose and it would be nice to have some Spam Biscuits(grilled), or something for everyone to eat and then they could be already launched i the water right at the Spamaroo! Calling Tom!, do we have any other takers for this fall doing this eastsside get together? I know there are some members even over in Panama City area and if we just merge all of us that can make it, we'd get to know some of us and celebrate our fishing forum! Wonder what the latest is on the PFF flags? I saw the PFF banner in the Ft. Mcre cleanup pics. We can have other food too for members to eat! Maybe we might need to BUMP this to the Bashes/Get Together Posts so others can jump in!
"Fish Like You're Hungry!""Eat More Fish!"
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Sailfish
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Sailfish
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Snapper
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First of all, this will come as a shock to some of you Spam-a-holics but Mr. Whitekeys Fly by Night club is no more!!
Yup. They have closed their doors forever!
It happened .......... oh, maybe 3 years ago, (well, news takes awhile to get from the frozen North all the way down here to Paradise!) All the Spam recipes are gone, the menus are still on the website but no dinner reservations, no secret hints and tips on how to prepare this tasty gourmet delight, nada.
I was devastated by this announcement and couldn't approach the rest of you with dry eyes to tell you of this tragic news. Plus, it is rumored that I forgot all about the Spam thread and just didn't take the time to check if anyone had posted interest in our upcoming SpamFest!! That rumor is totally without merit and basically highly interpretive as to its content and true meaning!!
So, what do I find sitting right in front of me when I arrive on the thread but a recipe for Hawaiian Musubi!!! How awesome!! I wanted to run out immediately and nail together some boards to use for a temporary rice press but all I could find was my landlord's redwood privacy fence and I don't feel that he would approve of me tearing boards down to use for a musubi press plus it was pouring down rain and I quickly came to my senses and dashed back inside, soaking wet and riding an emotional high for ....................... SPAM!!! Allow me to preface this statement by telling you that I bought a can of Turkey Spam sometime last year. I had intentions of putting it through my extensive kitchen tests for fat content, fryability, and crispiness under heat. But I felt that it should "age" a bit before going to the chopping block for testing.
OK, so I popped the easy open pull-tab lid from my aged can of T-Spam and gently squeezed the ends to create that all too well known "sucking" sound that Spam makes as it slides out of its metal Quonset hut and onto the cutting board! I swear the hair stood up on my arms as that tender fillet of turkey parts slid out and hit the board with a soft "plop"! Now, I want you all to know that this is the first time I have put T-Spam through its paces so I was as surprised as anyone would be when I found out that it slices easier than our good old standby!! That Ginzu slice-all cut-a-rubber-boot-in-half all purpose knife of mine just glided through that turkey tenderloin like soft butter and I had 8 equal sized slices lying on my board in no time at all. Now, for some additional surprises, I never put oil in a pan for frying Spam, don't have to, the meat generates its own "juices" to fry itself in and you never add anything to the pan but spam fillets, .............. period! Well, T-Spam has no "JUICES"!!! Honest, those tender morsels of turkey leavings didn't have enough fat to make a stain in that frying pan let alone create a pool of "juices" deep enough to really crisp up a normal helping of that savory meat! So I had to add some genuine "I Can't Believe It's Not Butter" to the pan to help with the process! End of first surprise. ................... Second surprise, it didn't take but a few short minutes to have that T-Spam golden brown on both sides!! Regular S-meat takes maybe 17 turnovers before it is to the state of "done-ness" so that it looks nearly like blackened redfish on the outside.
But the biggest surprise came when I loaded up 2 slices of lightly toasted Sarah Lee soft Sourdough bread with a generous layer of real mayonnaise (well, I had to make up somehow for the lack of "juices" in the T-Spam!) and an equal layer of Plochmann's yellow mustard on the same side so the mayo and the mustard sort of blended together, and took my first bite. It was absolutely ......................................... MOUTHWATERING!!! I am here to tell all you doubting Thomasses, who turn up their noses at the thought of Spam, that you ain't et nuthin' YET as good as this is!!! NO WAY!!
Boys, you who are of the Spam persuasion, ya gotta try this T-Spam at least one time!! I don't know how it will hold up under the Charcoal Grille Test but I can safely state that it is "T-Spam Rex" in my book for pan frying!!
And to top it all off, while I was sitting here and enjoying each wholesome bite of the first sandwich I made, yeah, I had 2 just to be sure that my taster was accurized correctly, ........... the rain stopped and the sun came out!! Now, if THAT doesn't convince some of you who believe in "signs", I don't know what will. And, about a minute after my last bite of the second sandwich was sliding down to my gizzard, it got cloudy again and I think another thunder boomer cell is moving in as I type!!
So, that's my story and I'm stickin' to it!!
More later on the SpamFest schedule, as soon as I hear from Reba and Hank Jr. about the entertainment end of things. (It seems that they both can use the money and they will work for almost a pittance and a Spam sandwich if you treat 'em nice!)
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Sailfish
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| Oh my goodness! LMAO!!!! Couldn't contain myself on this one! Spokesman for sure now! If we could have a Big Green Egg giveaway for the best Spam interactment, you'd win it hands down!  
LOL!
"Fish Like You're Hungry!""Eat More Fish!"
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Trigger
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+1
Keep'em tight and keep'em wet!
CJF
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Sailfish
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GREAT find there !! ... whenever the next big PFF party is , I was hoping to make Sushi for everyone , and I already have a press to make Musubi with ... LMK , I'm down 
Team Florabama
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Snapper
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| I received this in a priority email today. I blanched when I read the headlines!! FDA Warning on Spam!! Read and Heed!! If you receive an email
from the Department of Health
telling you not to eat
canned pork
because of
swine flu............
Ignore it. |
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Sailfish
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LOL! Yes, it will be fine for all to attend the SpamFest without being in fear of getting "The Pork Chop Flu"! I think this thing could kick off if the cans weren't so high.
"Fish Like You're Hungry!""Eat More Fish!"
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Sailfish
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so wens spamfest gona be?
What's Fishing Without Beer? 
... And If That Aint Country, I'll Kiss Your Ass Please do not support any of the captains or vessels on the list below. They support the SOS plan and intend to lie to you and steal from you so that they can stay fat and happy.
http://saveoursector.com/supporters/supporters_full.aspx
If you agree with the above, please copy and paste this as your signature as well.
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